German FASTNACHTS with potato

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READY IN: 36mins
YIELD: 20 donuts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar.
  • Mix potatoes, sugar, potato water and flour; add yeast dissolved in water.
  • Let rise in a warm place for several hours.
  • Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough.
  • Turn onto a well floured board and knead for about 3 to 5 minutes.
  • Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers.
  • Grease a large bowl.
  • Place the dough in the greased bowl.
  • Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.
  • Now, according to all my instruction, you’re supposed to let the dough rise again for another hour or two, but that means you’d be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I’d be reckless and divide the dough in thirds and start rolling it out.
  • What matters if you do have a few large holes in your fastnachts?
  • Take your choice, rise or roll.
  • I’d try rolling the dough to about 3/4 inch thickness.
  • Fastnachts have a traditional diamond shape; cut them into diamonds with a knife.
  • Another essential is to cut a slit across the top of each fastnacht with a sharp knife.
  • Let the fastnachts rise, covered, in a warm place, till they’re springy to the touch; when they’re quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube—375 degrees.
  • Fry on both sides.
  • If you don’t want that many fried cakes you might try baking some in a hot oven as rolls.
  • Food that Really Schmecks.
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